Chicken Broccoli Ziti
Comforting, bright, and weeknight-friendly, this Chicken Broccoli Ziti hits the sweet spot between cozy pasta dinner and fresh, veggie-forward meal. Tender strips of chicken and toothsome whole wheat ziti swim in a light, lemony sauce studded with broccoli and artichoke hearts. The flavors are simple but layered — garlic and onion build the base, Italian seasoning and red pepper flakes add warmth, and Parmesan and lemon juice finish everything with a savory, bright pop. Whether you’re feeding a family or planning meals for the week, this one-pan-ish pasta dish is satisfying without being heavy.
Below you’ll find an easy-to-follow ingredient list and step-by-step instructions rewritten for clarity. The method stays true to the original order of steps but is organized so you can move through prep and cooking with confidence. Serve this with a simple salad and extra Parmesan for passing around the table.
Why this version works
This recipe combines quick-cooking chicken strips with whole wheat ziti, which keeps texture while adding fiber. Cooking the pasta directly in a mostly liquid base lets the noodles soak up flavor instead of being rinsed away. Steaming the broccoli right in the pot ensures it stays bright green and tender-crisp. Artichoke hearts add a pleasant briny, tender contrast, and a splash of lemon juice brightens the whole dish at the end.
Ingredients
- 3 tablespoons butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into ½-inch strips
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper, divided
- 1 small yellow onion, chopped
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes, optional; or reduce to 1/8 teaspoon if sensitive to spice
- 1 14-ounce can low-sodium chicken broth
- 1 ½ cups nonfat milk, plus additional as needed
- 6 ounces dry whole wheat ziti pasta or similar pasta such as penne, rigatoni, or fusilli (about 2 1/4 cups)
- 1 medium head broccoli, cut into florets (about 3 cups)
- 1 14 ounce can artichoke hearts in water, drained, cut into quarters, and patted dry
- 2 tablespoons freshly squeezed lemon juice (for even more lemon flavor, add the zest also)
- ¼ cup grated Parmesan cheese, plus additional for serving
- 2 tablespoons chopped fresh parsley, plus additional for serving
Equipment
- Large deep skillet or wide pot with lid
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Colander (optional, if you prefer to drain pasta slightly)
Prep
- Cut the chicken into ½-inch strips.
- Chop the onion and mince the garlic.
- Cut the broccoli into florets (about 3 cups).
- Drain and quarter the artichoke hearts, then pat them dry with a kitchen towel or paper towel.
- Measure out the liquids, seasonings, and Parmesan so everything is within reach.
Step-by-step Instructions
Follow these rewritten steps in order. I kept the original sequence of actions but clarified timing, heat levels, and how to handle ingredients so the final dish comes together reliably.
- Heat fats and brown the chicken. In a large deep skillet or wide pot, melt 1 tablespoon of the butter together with 1 tablespoon extra-virgin olive oil over medium-high heat. Once the fat is shimmering, add the chicken strips in a single layer (work in batches if needed to avoid crowding). Sprinkle the chicken with ¼ teaspoon of the kosher salt and 1/8 teaspoon of the ground black pepper. Let the chicken sear, undisturbed, until golden on the bottom, about 2–3 minutes, then stir and cook until just cooked through, another 1–2 minutes. Transfer the chicken to a plate and set aside. Do not overcook it here because it will continue to warm later.
- Sauté the aromatics. Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. When it has melted, add the chopped onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 3–4 minutes. Add the minced garlic and cook for 30–45 seconds more, just until fragrant. Stir in 2 teaspoons Italian seasoning and the optional red pepper flakes (¼ teaspoon or 1/8 teaspoon if you prefer less heat) and let them bloom in the butter for a few seconds.
- Add liquids and bring to a simmer. Pour in the entire 14-ounce can of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Then stir in 1 ½ cups nonfat milk. Increase the heat until the liquid comes to a gentle simmer. Season with the remaining ¼ teaspoon kosher salt and remaining 1/8 teaspoon ground black pepper. Taste the liquid; because we’re using low-sodium broth, this is a good point to adjust seasoning if you’d like it saltier.
- Cook the pasta directly in the sauce. Add the 6 ounces dry whole wheat ziti to the simmering liquid. Stir to separate the pasta so it doesn’t clump together. Let the pasta simmer, uncovered, stirring every few minutes to prevent sticking. Cook for about 6–8 minutes, or until the pasta is al dente — tender but with a bit of bite. If the liquid reduces too quickly before the pasta reaches doneness, add a splash of additional nonfat milk (or water) to keep enough liquid for the pasta to cook through.
- Add the broccoli and artichokes. When the pasta is about two minutes from your desired doneness (check by tasting a piece), add the broccoli florets and the quartered, patted-dry artichoke hearts into the pan. Stir gently to combine. The broccoli will steam in the simmering liquid and should become bright green and tender-crisp in about 2–3 minutes. Continue to simmer until the pasta is cooked and the broccoli reaches your preferred texture.
- Return the chicken and finish the sauce. Reduce heat to low. Return the reserved cooked chicken strips to the skillet. Stir in the remaining 1 tablespoon of butter until melted and incorporated. Add 2 tablespoons freshly squeezed lemon juice and ¼ cup grated Parmesan cheese. Stir well so the cheese melts into the sauce and creates a lightly creamy coating on the pasta, chicken, broccoli, and artichokes. If the sauce seems too thick, add a tablespoon or two of nonfat milk until you reach your desired consistency.
- Adjust seasoning and add parsley. Taste the finished dish and add more salt or black pepper if needed. Stir in 2 tablespoons chopped fresh parsley. If you want extra brightness, grate a little lemon zest over the top before serving.
- Serve. Spoon the Chicken Broccoli Ziti into bowls or onto plates. Sprinkle additional Parmesan and chopped parsley over each serving. This dish tastes best hot and fresh, but it also reheats well for lunches the next day.
Make-ahead and storage
You can prepare the whole dish and store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth and warm gently over medium-low heat so the sauce loosens and the pasta doesn’t dry out. For best texture, reheat on the stovetop rather than the microwave.
Variations and swaps
- Swap the whole wheat ziti for penne, rigatoni, or fusilli if you prefer. The cooking time may vary slightly based on shape; follow package times for al dente and test for doneness.
- For a nuttier brightness, add a tablespoon of toasted pine nuts on top just before serving.
- If you prefer a creamier sauce, stir in 2–3 tablespoons of cream cheese or a splash of half-and-half at the end.
- Omit the red pepper flakes entirely if you don’t want any heat.
Tips for success
- Cut the chicken into uniform ½-inch strips so it cooks quickly and evenly.
- Pat the artichoke hearts dry before adding them so they don’t water down the sauce.
- When cooking pasta in a liquid base, keep the heat at a simmer and stir frequently to prevent sticking.
- Use freshly grated Parmesan rather than pre-grated for the smoothest melt and best flavor.
Serving suggestions
This Chicken Broccoli Ziti pairs nicely with a crisp green salad dressed in lemon vinaigrette or a simple cucumber-tomato salad for extra freshness. A slice of crusty bread or garlic bread completes the meal if you’re craving something to sop up any leftover sauce.
Nutrition snapshot (approximate)
Per serving (recipe yields about 3–4 servings): moderate in protein, lower in fat thanks to nonfat milk and modest butter, with fiber from whole wheat pasta and broccoli. Exact nutrition will vary based on brands and portion size — use your preferred calculator for precise values.
Final notes
This recipe keeps things approachable and flavorful without relying on heavy creams or complicated techniques. The bright lemon, savory Parmesan, and tender vegetables make the Chicken Broccoli Ziti a dependable weeknight winner. Enjoy the comforting pasta and the vibrant touches that make it feel a little special.
Chicken Broccoli Ziti
Ingredients
Equipment
Method
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat until the butter melts.
- Add the chicken strips, sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until golden and cooked through, about 5 minutes.
- Transfer the cooked chicken to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 2 tablespoons butter and the chopped onion; cook until the onion softens, about 3 minutes, without browning.
- Add the minced garlic, Italian seasoning, red pepper flakes, and the remaining 1/4 teaspoon salt; stir and cook until fragrant, about 30 seconds.
- Slowly pour in the chicken broth and milk, then bring the mixture to a boil.
- Add the dry ziti to the boiling liquid and boil for 5 minutes, stirring occasionally to prevent sticking.
- Stir in the broccoli florets, then continue boiling until the pasta is al dente and the broccoli is tender, about 5 to 7 minutes more; add extra milk by the splashful if the pan looks too dry.
- Stir in the drained artichoke hearts, lemon juice, grated Parmesan, chopped parsley, and the reserved chicken; heat through and taste, adjusting seasoning as needed.
- Serve hot with extra Parmesan and parsley sprinkled on top if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a Dutch oven over medium-low heat, adding broth as needed.
- You can also reheat in the microwave until hot.
- Freeze leftovers in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
